Kamikokoro Shuzo was founded in 1913 by Chojiro Fuji in Asakuchi City, Okayama Prefecture, and is now overseen by fifth-generation brewmaster Nobuhiko Fujii. The brewery is one of only a handful in Japan still practicing the ancient Bichu brewing method, which uses an exceptionally large quantity of rice to produce sake with pronounced depth and umami; the technique was popular before World War II but nearly disappeared during wartime rice shortages. Kamikokoro's guiding philosophy, we do not make anything we wouldn't want our families to consume, drives its commitment to locally sourced Okayama rice and water.
